Mix all base ingredients except oil with mixer on low speed for 2 minutes and medium speed for 4 minutes. Pour in the oil and mix again on low speed until evenly distributed.
Pour the batter on a 22x22cm pan.
Bake in the oven at 160°C for 40 minutes. Remove and cool.
Heat the almond powder in a 100°C oven until lightly browned then add to the water mixture. Let it sit overnight.
When ready to use, add fresh cream and condensed milk, stirring until well combined.
Spread all over the cake until evenly distributed then keep in the chiller for 1 hour.
Whisk the Ambiante and then cut the mango fruit lengthwise.
Use cream and then decorate with mango.
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